October 11, 2009

Red Lentil Soup

No, I can't grow lentils in northern Vermont, but this soup is so easy and delicious and perfect for fall and winter days (it's been my lunch for the past couple of days), that I can't resist giving you the recipe. It's a soup I grew up with, a middle eastern recipe from my mother's kitchen. You start with tiny red lentils which, when cooked, break apart and change to a greenish color in a soup.

Cook the garlic in the oil till starting to color, then add water and bring to a boil. Add salt and lentils; simmer, covered, till lentils have broken apart, about 45 minutes. Add the cumin and cook a few minutes longer. Add the lemon juice and serve.

About this Blog

When I wake up each morning, I look eastward towards the White Mountains, a grand view that continues to surprise this ex-New Yorker.The land, and the flora and fauna around me provide photographic inspiration, as do my gardens, which feed the body as well as the spirit. The subject matter of my paintings––agricultural implements––is very tied to this rural area; my paintings and drawings are all produced using egg tempera, an ancient medium. The textiles I make can also be seen as relating, in their hooking technique, to a small town craft. My prints use ordinary materials, even garden produce: potatoes.

But the paintings, drawings, and prints are strongly tied to modernism, in their form and color. They owe a great debt to abstraction of the 20th century, and I continue to find sustenance in the museums and galleries of New York City. Books and film also inspire thoughts that I wish to share. With this blog I hope to weave together all these various strands of my artistic life.

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I'm a native New Yorker––from the Flatbush area of Brooklyn––and now paint, make textiles and prints, and garden on an old hill farm in the Northeast Kingdom of Vermont. My works are in many public and private collections, including the Metropolitan Museum of Art in New York, and the Tate Gallery, London.